Inhibition of Fungal Strains Isolated from Cereal Grains via Vapor Phase of Essential Oils

Abstract

Fungal contamination in stored food grains is a global concern and affects food economics and human and animal health. It is clear that there is a need to develop new technologies with improved performances that are also eco-friendly in nature. Due to the bioactivity of essential oils (EOs) in the vapor phase, their low toxicity for humans, and their biodegradability and antifungal properties, EOs could be a suitable solution. In this study, we explored the potential of thyme, oregano, lemongrass, clove, and cajeput EOs in the vapor phase. For 17 days, inhibitory activity was assessed against five strains of postharvest pathogens—Aspergillus spp., Fusarium s. l. spp., and Penicilliumochrochloron—isolated from cereal grains. A modified disc volatilization method was used, which is more effective in comparison to traditional screening methods. Three concentrations were tested (250, 125, and 62.5 μL/L). The two highest concentrations resulted in complete inhibition of fungal growth; however, even 62.5 μL/L showed a significant antifungal effect. The efficiency of EOs followed this order: thyme > oregano > lemongrass > clove > cajeput. From our findings, it appears that the use of EOs vapors is a better option not only for laboratory experiments, but for subsequent practice.

Thymus serpyllum Essential Oil and Its Biological Activity as a Modern Food Preserver

“…The confirmed antibacterial effect of T. serpyllum shows the potential for it to be used in the storage of carrots and it could be considered as a natural alternative to chemical inhibition of Penicillium growth on bread. The effect in the vapor phase was described in the report by Střelková et al [ 36 ]. Feng et al [ 37 ] tested the antifungal effect and found that the vapor phase treatment is more efficient, faster, and easier to use in comparison to soaking.…”

Chemical Composition, Antioxidant, In Vitro and In Situ Antimicrobial, Antibiofilm, and Anti-Insect Activity of Cedar atlantica Essential Oil

“…EOs belong to the group of antimicrobial agents used as food preservatives for controlling food spoilage and foodborne pathogenic bacteria based on their growth inhibition properties [ 47 ]. The required volume of EOs to achieve complete inhibition via in situ tests was much higher than that with in vitro tests because the interaction between the EO and fat and protein contents of the bread may decrease the concentration of active volatile compounds [ 48 ]. The antimicrobial activity of some of the major compounds of CEO were studied.…”

In Vitro Effects of Lemon Balm Extracts in Reducing the Growth and Mycotoxins Biosynthesis of Fusarium culmorum and F. proliferatum

“…Among others, biocontrol agents, specifically bioactive metabolites such as essential oils and plant extracts, have gained popularity nowadays as alternatives to synthetic fungicides not only in terms of sustainable development and ecological protection of nature, wildlife, and agriculture commodities [ 26 ]. Apart from that, it is an innovative approach considered environmentally safe, biodegradable, effective, and economically practical [ 13 , 27 , 28 , 29 , 30 , 31 , 32 ]. Lemon balm ( Melissa officinalis ) is a fragrant and medicinal herb belonging to the Lamiaceae family.…”